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361
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362
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363
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364
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365
Conversion of De Laval Coco Protein into soluble form as stabilizer and other food uses
Published 1981Get full text
Analytics -
366
Studies on the isolation and functional characteristics of protein from coconut skim milk
Published 1981Get full text
Analytics -
367
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368
Comparative acceptability of soymilks produced by different processing methods
Published 1979Get full text
Analytics -
369
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370
Social science information.
Published 1978Available for UP System via SAGE Journals
Continuing Resource